2026-2027 School Year Substitute Cook

Position Summary The Substitute Cook is responsible for assisting in the preparation, cooking, serving, and cleanup of nutritious meals for students and staff during the absence of regular cafeteria personnel. The substitute helps maintain a clean, safe, and sanitary food service operation while complying with all federal, state, local, and Boone County Schools policies and procedures. Essential Duties and Responsibilities Prepare and serve meals in accordance with approved menus, standardized recipes, and portion control requirements. Assist in the preparation of food items while maintaining quality, nutrition, and food safety standards. Operate kitchen equipment safely and efficiently, including ovens, steamers, mixers, dishwashers, and other food service equipment. Maintain cleanliness and sanitation of the kitchen, serving areas, dining areas, equipment, and food preparation surfaces. Wash dishes, utensils, cookware, trays, and kitchen equipment. Receive, store, and rotate food and supplies using proper food handling procedures. Monitor and record food temperatures as required by food safety regulations. Follow all federal, state, and local health department regulations, including Hazard Analysis Critical Control Point (HACCP) procedures. Assist with inventory, stocking, and organization of food and supplies. Maintain courteous and professional interactions with students, staff, and visitors while providing quality customer service. Report equipment malfunctions, safety concerns, or supply shortages to the Cafeteria Manager or appropriate supervisor. Follow all district safety procedures and wear required personal protective equipment. Perform other duties as assigned by the Cafeteria Manager, Building Principal, Director of Child Nutrition, or Superintendent. Minimum Qualifications High school diploma or GED preferred. Ability to perform food preparation and general kitchen duties. Successful completion of required criminal background check and employment screenings. Ability to obtain any food handler certification required by state or local regulations. Ability to perform the essential functions of the position. Knowledge, Skills, and Abilities Knowledge of basic food preparation, sanitation, and kitchen safety practices. Ability to follow written recipes, menus, and verbal instructions. Ability to work efficiently in a fast‑paced environment. Ability to establish positive working relationships with students, staff, and the public. Ability to maintain confidentiality when appropriate. Dependability, punctuality, and professionalism. Strong organizational and time management skills. Physical Demands Ability to stand and walk for extended periods. Ability to lift, carry, push, and pull up to 50 pounds. Ability to bend, stoop, reach, and perform repetitive motions. Ability to work in environments with heat, steam, cold storage areas, and moderate noise. Ability to safely operate commercial kitchen equipment. Working Conditions The Substitute Cook works in school cafeterias and food preparation areas. The position may involve exposure to hot surfaces, sharp utensils, cleaning chemicals, refrigeration units, and commercial kitchen equipment while maintaining a safe and sanitary work environment. Terms of Employment Employment is on an as‑needed substitute basis. Compensation shall be established by the Boone County Board of Education in accordance with applicable West Virginia Code, Board policy, and the approved substitute salary schedule. Evaluation Performance shall be evaluated by the Cafeteria Manager, Building Principal, Director of Child Nutrition, or designee in accordance with Boone County Schools policies and procedures. #J-18808-Ljbffr West Virginia K-12 Jobs